Savory Butternut Squash Pancakes

Name: Savory Butternut Squash Pancakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 280 grams mashed, cooked butternut squash; 1 teaspoon Saigon cinnamon; 36 grams dried currants; 2 eggs; 63 grams all-purpose flour; 1 teaspoon maple syrup; 1 teaspoons freshly grated nutmeg; 1 teaspoon salt; 1 Tbsp dried minced shallots (optional); 115 milliliters fat free sour cream; 1 teaspoon vanilla extract; 1 teaspoon vegetable oil, or as needed; 1 Tbsp hot water

The recipe Savory Butternut Squash Pancakes can be made in around 35 minutes. One portion of this dish contains roughly 7g of protein, 4g of fat, and a total of 217 calories. This recipe serves 4. If you have currants, flour, water, and a few other ingredients on hand, you can make it. A few people really liked this breakfast. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Gluten Free Butternut Squash Pistachio Bars, Baked Butternut Squash and Parsnips, and Butternut Squash and Apple Soup.

Instructions

Hydrate shallots with hot water in a small bowl, 5 to 10 minutes.

Ingredients you will need

Shallot

Water

Equipment you will use

Bowl

Drain.

Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl.

Ingredients you will need

Baking Powder

Cinnamon

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Bowl

Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.

Ingredients you will need

Vanilla Extract

Currants

Shallot

Squash

All Purpose Flour

Egg

Equipment you will use

Whisk

Bowl

Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.

Ingredients you will need

Cooking Oil